My grandpa survived on this hearty dish when times were lean. Just 3 ingredients for a savory,

You can keep the spirit of this lean-times, grandpa-style skillet while still making it your own. For a richer version, use bacon grease or a mix of butter and oil as your cooking fat; it adds a smoky, old-fashioned flavor that makes the cabbage and eggs taste extra savory. If you want a hint of onion flavor without adding another actual ingredient, cook the cabbage in a pan that previously had onions or garlic in it, like leftovers from another meal, so it picks up those browned bits.

For more protein, you can crack in an extra egg or two without changing the method. If you’re feeding a crowd, simply double everything and use a larger skillet, but don’t overcrowd the pan or you’ll lose the crispy edges—cook in two batches if needed. To keep it low carb, avoid serving with bread and instead pair with a simple salad or sliced fresh veggies.

Food safety tips: Cook the eggs until they are fully set and no longer runny, especially if serving to children, pregnant individuals, older adults, or anyone with a weakened immune system. Use clean utensils and a clean cutting board for the cabbage, and wash the cabbage under cool running water before shredding to remove any dirt. If you have leftovers, cool them quickly, store in an airtight container in the refrigerator, and eat within 2 to 3 days; reheat in a skillet over medium heat until steaming hot all the way through.